Many remember Katz’s Delicatessen from the 1989 classic "When Harry Met Sally," but it's their pastrami Reuben sandwich that keeps patrons coming back for more.
“Let me be clear about one thing here — the Reuben is a made-up sandwich,” says Jake Dell, owner of Katz’s Delicatessen. “Back when we opened, you couldn’t find a deli that would dream of combining meat and cheese.”
“But times have changed, and sandwiches have evolved,” adds Dell. “After much pushing and prodding by our loyal fans, we added the Reuben, and it didn’t take long for these same customers to start asking our cutters to make it with pastrami, instead of corned beef. And so, I give you the pastrami Reuben!”
In honor of their 125th anniversary pastrami-eating contest, Dell is sharing his recipe. And yes, you can get its featured ingredient straight from the source without hopping on the subway … or a plane. Enjoy!
How To Make Katz's Famous Pastrami Reuben Sandwich
- 10-12 oz. Katz's pastrami (or of your own choosing)
- Handful of sauerkraut
- 4 thin slices of Swiss cheese
- Dash of Russian dressing (homemade preferred)
- 2 slices seedless rye bread
- Melt swiss cheese. Once it's melted, add it over a plate of sauerkraut.
- Add sauerkraut and cheese to delicately sliced pastrami that rests atop a single slice of rye.
- Smother the other slice of bread with Russian dressing.
- Close the sandwich and enjoy!